Ingredients
๐ฅ 1 1/4 cups all-purpose flour
๐ฅ 1 teaspoon baking soda
๐ฅ 1/2 teaspoon baking powder
๐ฅ 1/2 teaspoon salt
๐ฅ 1 teaspoon ground cinnamon
๐ฅ 1/2 teaspoon ground nutmeg
๐ฅ 1/4 teaspoon ground cloves
๐ฅ 1/2 cup brown sugar
๐ฅ 1/2 cup granulated sugar
๐ฅ 1/2 cup vegetable oil
๐ฅ 2 large eggs
๐ฅ 1 cup pumpkin puree
๐ฅ 1 teaspoon vanilla extract
Instructions
๐จโ๐ณ Preheat oven to 375ยฐF. Line donut pan with paper liners.
๐จโ๐ณ In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
๐จโ๐ณ In another bowl, mix brown sugar, granulated sugar, oil, eggs, pumpkin puree, and vanilla extract.
๐จโ๐ณ Pour wet ingredients into dry and mix just until combined.
๐จโ๐ณ Fill each donut liner 2/3 full with batter.
๐จโ๐ณ Bake for 12-15 minutes until edges are golden and a toothpick inserted in center comes out clean.
๐จโ๐ณ Cool in pan for 5 minutes, then remove and cool completely.
๐จโ๐ณ Whisk 1 cup powdered sugar with 2 tablespoons milk and 1 teaspoon vanilla for glaze.
๐จโ๐ณ Drizzle glaze over warm donuts and let set for 10 minutes before serving.
Notes
These donuts store well at room temperature for 3 days or can be frozen for up to 2 months.
Nutrition
- Calories: 230
- Sugar: 18
- Sodium: 65
- Fat: 9
- Carbohydrates: 35
- Fiber: 1
- Protein: 3